Antioxidant composition and method for the same

Abstract

A natural antioxidant composition made from a plurality of fermented and milled materials of edible grains and pulses and an embryo or bran of the grains, is produced by a process comprising the steps of: parching a plurality of kinds of edible grains and pulses and an embryo or bran of the grains and pulses respectively; milling the parched resultants separately; steaming the milled resultants separately; molting the steamed resultants separately with fermentations; adding alcohol to the malted resultants separately to restrict the fermentations; drying the resultants separately to remove the alcohol; mixing all of the resultants to make a first mixture fermented; parching an edible seed and a green tea leave separately; milling the parched seed and the parched green tea leave separately; mixing the parched seed and the parched green tea leave to make a second mixture of mash; mixing the first and second mixtures to a mature material; and granulating the mature material to granules, thereby being easily digested in the aged human body without pyrosis or heartburn.

What is claimed is: 
     
       1. A method for producing a natural antioxidant composition made from a plurality of fermented and milled materials of edible grains and pulses and embryos or brans thereof, comprising the steps of: separately parching a plurality of members selected from the group consisting of at least one edible grain, at least one edible pulse, at least one embryo of an edible grain, at least one embryo of an edible pulse, at least one bran of an edible grain and at least one bran of an edible pulse at a temperature between 80 and 90 degrees centigrade for between 5 and 6 hours;   milling each of the parched resultants separately;   steaming each of the milled resultants separately;   malting each of the steamed resultants separately with fermentation at an aging temperature between 35 and 36 degrees centigrade for between 3 and 14 days;   adding alcohol to each of the malted resultants separately to restrict the fermentation;   drying each of the resultants separately to remove the alcohol at a drying temperature of 100 degrees centigrade or less and separately milling each at about 400 mesh of Tyler Standard screen scale;   mixing all of the resultants to make a fermented mixture;   separately parching an edible seed, green tea leaves and at least one member selected from the group consisting of young leaves of radish and spinach;   milling each of the parched seed, the parched green tea leaves and the parched radish and/or spinach leaves separately;   squeezing at least one member selected from the group consisting of lemon, Yuzu orange and citron, and recovering a juice;   mixing the milled parched seed, the parched green tea leaves, and the radish and/or spinach leaves and the juice to make a mash;   mixing said fermented mixture and said mash to form a complete material; and   granulating the complete material to granules.   
     
     
       2. A method for producing a natural antioxidant composition according to claim 1, wherein said edible grains and pulses comprise at least two grains or pulses selected from the group consisting of soybean, adlay, wheat and rice; said embryos and brans comprise at least one embryo or bran selected from the group consisting of rice and wheat; and said edible seed is sesame. 
     
     
       3. A method according to claim 1, wherein said plurality of said edible grains and pulses comprises soybean, adlay, wheat embryo and rice bran in a ratio of 2:1:1:2, respectively. 
     
     
       4. A method according to claim 1, wherein said complete mixture comprises 10 parts by weight of said milled young leaves and said squeezed juice, 5 parts by weight of said edible seed, and 85 parts by weight of said fermented mixture. 
     
     
       5. A method according to claim 1, wherein said complete mixture comprises 5 parts by weight of said milled young leaves and said squeezed juice, 5 parts by weight of said edible seed, and 90 parts by weight of said fermented mixture.